Instant Pot Scalloped Potatoes
User Reviews
5
Instant Pot Scalloped Potatoes
Description
This recipe begins by layering sliced russet potatoes with a seasoned broth including minced garlic, salt, and pepper inside an Instant Pot for a short pressure cook that softens the potatoes efficiently. After releasing the pressure, the potatoes are transferred to a baking dish while the cooking liquid is simmered with heavy cream and shredded cheddar cheese to create a creamy, cheesy sauce.
The cheese sauce is poured over the potatoes, mixing gently to coat each slice. The dish is topped with additional cheddar and Parmesan cheeses before baking to form a golden, bubbly crust. Baking finalizes the creaminess while broiling towards the end adds color and slight crispness to the top layer.
Using freshly shredded cheese is important for smooth melting, and slicing potatoes evenly ensures consistent cooking. Leftovers can be stored for up to five days refrigerated.
Ingredients
- 3 pounds russet potato peeled and sliced into 1/4” thick slices
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 2 tsp garlic minced
- 1/2 cup Parmesan Cheese shredded
- 2 1/2 cup cheddar cheese shredded
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Add the chicken broth, minced garlic, salt and pepper to a 6 quart Instant Pot. Stir to combine. Then add in the sliced potatoes. Seal and cook on high pressure for 2 minutes and then do a quick release to release the pressure from the instant pot after the cook time.
- Preheat the oven to 375 degrees F.
- Carefully remove the sliced potatoes from the Instant Pot into an oven safe baking dish. Leave the rest of the liquid in the instant pot.
- Then switch the instant pot to the sauté setting and whisk in the cream. Let the cream mixture simmer in the instant pot for 2-3 minutes. Then turn the instant pot off and stir in 2 cups of the shredded cheddar cheese. Stir until melted.
- Pour the cheese sauce over the potatoes in the baking dish. Gently toss the potatoes to cover it with the cheese sauce. Then top with the remaining cheddar cheese and the shredded Parmesan Cheese.
- Bake for 15-20 minutes until the potatoes are warm and tender (check every 5 minutes or so). Then broil the top of the potatoes for 1-2 minutes to brown the top of the potatoes.
- Let the potatoes sit for 10-15 minutes and then they are ready to serve and enjoy!
Notes
- Use freshly shredded cheeses for smoother melting and even texture.
- Slicing potatoes evenly and thinly helps them cook uniformly and become tender.
- Store any leftovers in an airtight container in the refrigerator for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 74mg | 25% |
| Sodium | 747mg | 31% |
| Potassium | 782mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 10mg | 11% |
| Calcium | 369mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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